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Am I wrong on the cladding? Is the Sakai Takayuki Damascus Wa-Gyuto a single steel? I've used single steel knives my whole life, and I'm leaning towards staying with a single steel.

Second question: I'm a vegan and I cut LOTS of veggies and fruits at home for meals every day. The Sakai Takayuki Hammered Damascus Gyuto looks gorgeous in the photos, and it's a lot cheaper than my other favorite, the Konosuke HD2 Wa-Gyuto Ebony: http://www.chefknivestogo.com/ko21wawiebha.html

I'm on a very tight budget and can only afford one incredible Japanese knife in my kitchen. Since I'm a vegan, this knife will be doing 99.9% of my cutting. Can anyone make an informed purchase recommendation between the two knifes mentioned above? Did I miss any obvious alternates (i.e., knives that I should buy rather than the Sakai or Konosuke?

Thanks for your assistance!

Phil MorrisWilsonville, Oregon

Adam Marr

Post subject: Re: Sakai Takayuki Damascus vs. Konosuke HD2

Posted: Wed Aug 28, 2013 7:21 am

Forum Moderator

Joined: Mon Apr 23, 2012 1:36 pmPosts: 3330

The AEB-L description simply means the core is AEB-L. Yes, it's a stainless damascus cladding around an AEB-L core.

Depending on what you're used to....either knife can be amazing. The HD2 will be better in almost every way.....but....it depends on what your expectations are. If you're coming from a Victorinox, either will be a big jump. If you've got other Japanese knives and the Sakai would only be a side ways step for you, then you might very well notice the performance and manufacturing difference upgrade in the Konosuke.

It's a matter of perspective in this case. Both will cut amazingly well, both will take a killer edge and hold it well, both sharpen easily...etc. But, the Kono is just better in almost every category by a small margin. How much is that small margin worth to you?

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